Hummus & Zhoug | Homemade with the instant pot

hummus recipe

Are you one of those hummus lovers? If you're anything like me, you use hummus in place on many things such as; Mayo, ranch, ketchup, chip dip, cheese and all those unhealthy party dips. Now I know that hummus is supposed to be a health food and the grocery store has a whole section just for hummus! But here are three things I want you to think about the next time you go to grab a tub of hummus from your local grocery store.

  1. It's Filled With Chemicals and Extra Calorie Fillers- Look at all the extra ingredients, Soybean Oil, Citric Acid, Potassium Sorbate and all kinds of other additives, but it doesn't end there you also get fillers and more calories then if you make it yourself!

  2. You Sacrifice Flavor- The flavor is so watered down and almost sour. Yes, hummus should have some citrus tang, but not the bitterness we have become accustomed.

  3. Save Money- It's so much more affordable when you make it yourself, so why not save the money and yourself from the subpar store-bought hummus?

For me, those are some pretty big reasons I believe you should make hummus yourself. Also, it's so easy that you can work this into your weekly routine and have fresh homemade hummus on hand all the time. Especially when you use your instant pot to cook the chickpeas, I will make almost anything if I can use my instant pot! You can read more about my love for my instant pot here. Haha

hummus recipe
home made hummus
hummus recipe

Also, I should mention that weird word “Zhoug”. Zhoug is a spicy and incredibly flavorful sauce from Yemen, traditionally made with only cilantro. If you know me, I can never follow a recipe and that happened here as well. I wanted to switch it up and give the zhoug a little bit more brightness and cooling effect to help with the heat from the jalapenos. You can use Zhoug for way more than a dipping sauce. Marinade your chicken in it then throw it on a salad, put some of it in yogurt to dip your fries in and one of my favorites use it for dressing on salad!

hummus recipe
hummus recipe
making hummus

Consider making hummus once per week, pack it up so you can take it to work or for a snack for an impromptu guest. Sometimes, taking a little extra time out of your day to choose a healthier option can make a huge difference in the long run.

making hummus
making hummus

Makes 3 cups of hummus.


Homemade Hummus-

  • 2 Cups Dried Chickpeas

  • ¼ Cup Tahini

  • 4 Tablespoons Olive Oil

  • 3 Cloves Of Garlic

  • ½ Teaspoon Salt

  • Juice of 2 Fresh Lemons

  • 2 Tablespoons Water (if needed for thinning)



  1. Place chickpeas, pinch of baking soda in your instant pot. Now cover the beans in water with an inch of water over top. Set timer for 35 Minutes. After your instant pot beeps, carefully allow all the pressure to release. After your instant pot releases all the presser, drain your new chickpeas and let cool.

  2. In your food processor place tahini, olive oil, lemon juice, garlic and blend till smooth and almost fluffy. Then add the rest of the ingredients and blend till smooth. Keep adding small amounts of water till reached the desired texture.

Monica’s Zhoug Sauce-

  • 4 medium cloves garlic, roughly chopped

  • 1 packed cups fresh cilantro (about 2 bunches, mostly leaves but skinny stems are ok)

  • ½ Cup Mint

  • ½ Cup Parsely

  • 4 medium jalapeños, seeds removed but reserved

  • 1 teaspoon fine sea salt

  • 1 teaspoon ground cardamom

  • ¾ teaspoon ground cumin

  • ¾ cup extra-virgin olive oil



  1. Place the garlic in your food processor and process until the garlic is broken into tiny pieces.

  2. Add the cilantro, mint, parsley, jalapeño (keep the seeds in case you want to make the sauce more spicy after tasting), salt, cardamom, cumin and red pepper flakes. Process until the mixture is all mixed together and very finely chopped.

  3. While running the food processor, slowly drizzle in the olive oil. Scrape down the sides and blend until the sauce is mostly smooth.

  4. Adjust to taste—for a spicier sauce, add the jalapeño seeds or additional red pepper flakes (¼ teaspoon at a time) and blend again. Too bitter? You can add more salt or give the flavors some time to mellow. This sauce’s flavor transforms with time, so if it’s too spicy or you just don’t love it right off the bat, let it chill in the fridge and try it again in an hour.

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hummus recipe
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